Cauliflower with chutney and chicken

Description

This dish is for lovers of juicy cauliflower, sweet birds and exotic okologische cuisine. Cauliflower I have very small came out and danced actually, to submit all portions of cabbage and chicken. Chicken in yogurt has long ceased to be something unusual, cauliflower and all, but very flavorful, spicy, sour-sweet, spicy in your favorite degree chutney will give the dish flavor-a handful, and spur culinary curiosity. Oddly enough, but the kitchen in Indian style is perfect for cold and wet weather. Spices warm the body and soul, helping to fight winter decreased immunity.

Ingredients

Pumpkin

1 ломт.
Onion

1 шт
Carrots

1\2 шт
Pepper green

1 шт
Cherry tomatoes

4 шт
Raisins

1 горст.
Lemon juice

2 ст. л.
Brown sugar

2 ст. л.
Salt

1\2 ч. л.
Garam masala

1\2 ч. л.
Vegetable oil

1 ст. л.
Cauliflower

3 вилок
Tomato

1 шт
The chicken legs

3 шт
Yogurt

3 ст. л.
Vegetable oil

1 ст. л.

Cooking

Start cooking this dish is best with the preparation garam masala. Every Indian woman makes this Indian spice mixture itself, in its only right (and how!) recipe. I love this option - on a hot dry frying pan for 15 seconds, stirring constantly, heat spices: 6-7 buds cloves, I take roller coaster complete without a coffee spoon whole coriander seeds, caraway seeds, cumin, mustard seed, mixed spices. After warm up, good in a mortar, add the powder (sorry, as much as I don't have) cardamom and ginger, mix and store in a tightly closed jar. Lasts for a long time. For this dish you will need a coffee spoon of prepared mixture and a pinch of coriander and mustard seed.

Chicken legs wash, dry and well lubricated with natural yoghurt for an hour. Chicken legs fry in a spoonful of oil in any convenient way for you-I won in a slow cooker. Before frying, you can add salt, but I salted. Keep warm before serving.

On the side to cook crumbly rice-basmati or brown.

Raisins rinse well and pour hot water for 15 minutes. Drain and Pat dry. For chutney vegetables to clear, wash, dry and put in a blender. To break in large chips in the pulse mode. Hot peppers, I took the average of the degree of Hotness, not just for sharpness but also for flavor. Targeting their resilience in the amount of pepper. Separately to break or grate medium ripe tomato.

In the frying pan, tablespoon of oil and add coriander seeds and mustard. Cover with a lid and gently shake the pan until the mustard seeds begin to shoot.

Remove the pan, just wait, open the lid and put the vegetable mass. Return to the heat and stirring occasionally, saute vegetables 5 minutes, not allowing podrumyanivaya. Add the raisins, add the lemon juice, put the grated tomato, add the sugar, garam masala and salt. Simmer for another 5 minutes, stirring occasionally. To try and adjust to your taste, seeking the balance of sour-sweet-soloniv of atogo taste.

Cauliflower clean away outer leaves, trim the stalk level with the beginning twigs and soak in salted water for 10 minutes to different insects, if they are out. After that, rinse the cabbage and blanch in boiling water for a few minutes. To pour cold water, shake and put in pots, or form.

Pour the cabbage chutney and bake in the oven at 180 degrees for 10 minutes. Let stand in oven without heat for another 10 minutes.

Serve cabbage chutney along with the chicken legs and rice.

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